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recipe
Ricotta Gnocchi
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Homemade gnocchi is the kind of pasta that comes together in a pinch! Great for beginners and for all-hands family cooking— this recipe is the perfect introduction to homemade pasta making.

Join our monthly cooking club for kids, delivered and your first box will teach your family how to make your own ricotta, from scratch!

Gather Ingredients

Cooking Instructions

Step 1

Line a large sheet pan or cookie sheet with parchment paper.

Step 2

Fill a large pot 1/2 way with water, and place it over medium heat. Gently bring it to a boil while you prepare the gnocchi.

Step 3

In a large bowl, add the ricotta, eggs, parmesan cheese, salt and pepper. Mix to combine (a wooden spoon or rubber spatula works best for mixing, or of course, clean hands!)

Step 4

Gradually add the flour, starting with 1/2 cup at a time until all of it is combined into the dough. It will be sticky—this is ok!

Step 5

Flour your countertop or a cutting board, where you’ll be rolling and cutting the gnocchi.

Step 6

Using your hands, scoop a ball of dough about the size of a golf ball. Roll it into a ball with your hands and then onto the floured surface. Using your palms and fingers, roll it into a log about the thickness of an adult finger. Dust the dough with flour if it continues to stick.

Step 7

Using a paring knife or a bench scraper (dough cutter), cut the dough into 1/2 inch pieces (the dough will expand when it cooks.) Place the cut pieces onto the floured sheet pan and repeat this until all the dough is prepared.

Step 8

When the water comes to a boil, it’s ready to cook the gnocchi. In small batches, using a slotted spoon or a spider, lower the gnocchi into the water. It will cook quickly, in about 2 – 3 minutes. When it floats to the surface of the water, it is done.

Step 9

Again using a slotted spoon or a spider, carefully remove the cooked gnocchi from the water. Add the gnocchi to a warm skillet of tomato sauce or melted butter while you cook the remaining batches. Top with more parmesan and serve.

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